Indian Roti (Chapati) Recipe (Unleavened Indian Flat Bread)

Indian Roti (Chapati) Recipe (Unleavened Indian Flat Bread)

"Roti" or "Chapati" is an Indian flat bread much like the Mexican Tortilla. The Roti is rolled out of unleavened whole wheat dough and roasted on a flat griddle (Tava). Roti is the most popular bread in North, East, West and Central India, and is served with almost all Indian meals. Roti is eaten with all Indian vegetables and Curries and can also be used as a bread to roll stuffings.

The Roti is very easy to make as the dough is kneaded almost instantly and does not require any yeast or any other leavening agent. Most Indian households knead the dough fresh for every meal and the Roti is almost invariably served freshly rolled and baked. Some prefer to puff up the Roti over the fire after it is cooked on the griddle and some like to keep it flat. Some variations of Rotis are Parathas (Indian Fry Bread), Puris (Indian Deep Fried Bread), Naan (Nan) and Kulchas.

I am posting here the recipe for the most basic Roti or Chapati. If you want, you can make the dough in advance and keep it in the refrigerator for 3 days. However for the best Rotis, it is advisable to knead the dough just 30 minutes before you make the Roti.

Indian Roti or Chapati Recipe. (Unleavened Flat Indian Bread)

Ingredients: (makes 10 Rotis)

250 grams Whole Wheat Flour
1 tbsp Oil or Ghee (Clarified Indian Butter)
1 teaspoon salt (optional)
Water to knead the dough
More Whole Wheat Flour (for dusting the Rotis when rolling)

Method:

In a mixing bowl, take the flour and add 1 tbsp oil. Rub the flour between your palms so that the oil in incorporated the dough. Add 1 tsp salt (optional). Now add water, a little at a time and knead the flour to make a stiff dough (same consistency as a pizza dough).

For best results, cover the dough with cheese cloth and leave it for 30 minutes.

Now take a small portion of the dough and roll it into a smooth ball between your palms. Flatten the ball of dough by pressing it in a seperate bowl of whole wheat flour. Dust the flat dough liberally on both sides with the flour.

Place the dough on a flat surface and with a rolling pin roll out a 6 inch flat Roti. Use circular movements of the rolling pin to get a perfect circle which is evenly thick all over. The Roti should be as thin as a slice of cheese single or pepperoni. If the dough gets stuck to the rolling pin while rolling, dust it with more flour.

Cooking/Roasting the Roti or Chapati:

Now heat a Tava or a flat Griddle, reduce the heat to medium and flip the rolled out Roti on the griddle. Cook it on one side for about 10-15 seconds and flip it over before you start to see big brown spots (undercooked). Cook on the other side for another 15-20 seconds or until you see brown spots to indicate the Roti is cooked on this side. Keep turning the Roti on the griddle so that it does not stick. Finally, flip the Roti again on the fist side and finish cooking for another 5-10 seconds. Alternatively, you can remove the Roti from the griddle and place the first side (undercooked) on a direct flame for 5-10 seconds to puff the Roti. Remove when the Roti is puffed and cooked.

Serve Rotis hot with any hot Indian vegetable or Curry. You can brush the Roti with a little hot Ghee or Oil for an authentic taste.